Rheological characterization and biscuit making potential of gluten free flours

Effect of tiger nut-derived products in gluten-free batter and bread

(2014) Núria Aguilar et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads

(2013) K. Tsatsaragkou et al.   Food and Bioprocess Technology

Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough

(2012) Tamara R. Dapčević Hadnađev et al.   Food and Bioprocess Technology

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality

(2012) L.S. Sciarini et al.   JOURNAL OF FOOD ENGINEERING

Rheological and nutritional quality of selected dehulled legumes blended rice extrudates

(2011) S. Balasubramanian et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Dough-Handling and Cookie-Making Properties of Wheat Flour–Watermelon Protein Isolate Blends

(2010) Ali Abas Wani et al.   Food and Bioprocess Technology

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

(2010) Aleksandra Torbica et al.   FOOD HYDROCOLLOIDS

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

(2010) Ana María Calderón de la Barca et al.   PLANT FOODS FOR HUMAN NUTRITION

Rheological properties of gluten-free bread formulations

(2009) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations

(2008) Jun Xue et al.   FOOD HYDROCOLLOIDS